This homemade red enchilada sauce is made without tomatoes, tomato paste, or tomato sauce. It gets its red color and rich flavor from chili powder, cumin, garlic powder, onion powder, and broth.
It comes together in about 20 minutes with pantry ingredients and a quick roux, so it is a practical replacement for canned enchilada sauce when you want something homemade but not complicated.
This is a mild, smooth, pourable sauce that works for enchiladas, casseroles, dips, burrito bowls, and Mexican-inspired dinners. You can keep it mild as written, or adjust the heat depending on the chili powder you use.
Does Enchilada Sauce Have Tomatoes?
Some enchilada sauces include tomatoes, tomato paste, or tomato sauce, but they are not required. This red enchilada sauce is made without tomatoes. The color and flavor come from chili powder, while a quick oil-and-flour roux thickens the sauce without needing tomato paste.
This is a pantry-style enchilada sauce, not a dried chile sauce. It is quick, smooth, mild, and easy to use anywhere you would normally use canned red enchilada sauce.
Why This Enchilada Sauce Recipe Works
This sauce uses a short list of everyday ingredients and comes together quickly on the stovetop.
The oil and flour create a roux, which gives the sauce body. The chili powder provides the red color and main flavor. The cumin, garlic powder, and onion powder round everything out, and the broth turns it into a smooth sauce for enchiladas and casseroles.
It is also easy to adjust. Use mild chili powder for a gentler sauce, add a pinch of cayenne for heat, or simmer a little longer if you want it thicker.
Ingredients You'll Need
- Oil: Extra virgin olive oil works, but vegetable oil, avocado oil, or canola oil can also be used.
- Flour: This thickens the sauce and creates the roux. Cook it briefly so the sauce does not have a raw flour taste.
- Chili powder: This is the main flavor and what gives the sauce its red color. Use a chili powder you like, because brands can vary a lot in heat and flavor.
- Garlic powder and onion powder: These add savory flavor without adding prep work.
- Cumin: A little cumin gives the sauce warmth and depth.
- Salt: Start with a small amount, especially if your broth is already salted.
- Chicken broth or vegetable broth: Chicken broth gives the sauce a savory base. Vegetable broth works well if you want a vegetarian version.
How to Make Red Enchilada Sauce Without Tomatoes
Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk for about 1 minute to make a smooth roux.
Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Let the spices cook briefly in the roux, just until fragrant. This helps bring out their flavor, but do not let them burn.
Slowly pour in the broth while whisking constantly. Adding it gradually helps prevent lumps.
Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens and becomes smooth and pourable.
Taste and adjust the salt if needed. Use the sauce right away or let it cool and store it for later.
Spice Level for This Sauce
As written, this sauce is usually mild, but the final heat level depends on your chili powder. Some chili powders are mild and earthy, while others are much hotter. For a milder sauce, start with 2 tablespoons of chili powder and add more after tasting. For more heat, add a pinch of cayenne or use a spicier chili powder. I wrote the recipe for 3 tablespoons becuase it seemed to be the perfect spice level for our entire family. However, everyone deals with spice differently so you can tailor it to your liking.
Tips for the Best Enchilada Sauce
- Use fresh chili powder if possible. Since chili powder is the main ingredient, older spices can make the sauce taste flat.
- Keep the heat moderate when adding the spices. If chili powder burns, it can make the sauce bitter.
- Add the broth slowly while whisking. This keeps the sauce smooth and helps prevent lumps.
- Adjust the thickness as needed. Simmer a few minutes longer for a thicker sauce, or whisk in a splash of broth for a thinner sauce.
Ways to Use Homemade Enchilada Sauce
Use this sauce anywhere you would use canned red enchilada sauce. It works well with chicken enchiladas, beef enchiladas, cheese enchiladas, enchilada casseroles, burrito bowls, eggs, tacos, Mexican-style casseroles, and warm dips. It is also a good sauce to keep in the refrigerator for quick dinners during the week.
In our house, we use this sauce all the time for chicken enchiladas by mixing a some inside the enchilada and poured over the top. However, this sauce is so versatile we use it on all sorts of mexican food.
Storage and Freezing
Let the sauce cool completely, then store it in an airtight container or mason jar in the refrigerator for 5 to 7 days.
To freeze, transfer the cooled sauce to a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator, then reheat gently on the stovetop while whisking.
A note about canning: I do not recommend canning this recipe as written. It contains flour and oil, and it has not been tested as a safe canning recipe.
Print
Homemade Red Enchilada Sauce Without Tomatoes
- Total Time: 20 min
- Yield: About 2 cups 1x
Description
A quick homemade red enchilada sauce made without tomatoes, tomato paste, or tomato sauce. It uses chili powder, broth, and a simple roux for a mild, smooth sauce.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt, plus more to taste
- 2 cups chicken broth or vegetable broth
Instructions
- Heat the oil in a small saucepan over medium-low heat. Add the flour and whisk constantly for about 1 minute to make a smooth roux.
- Add the chili powder, garlic powder, onion powder, cumin, and salt. Stir for about 30 seconds, just until the spices are fragrant. Do not let them burn.
- Slowly pour in the broth while whisking constantly to prevent lumps.
- Bring the sauce to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Taste and adjust the salt if needed. Use immediately, or cool and store in an airtight container in the refrigerator.
Notes
- For a milder sauce, start with 2 tablespoons and add more to taste.
- For gluten-free enchilada sauce, use a gluten-free all-purpose flour blend.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This recipe is written with EVOO but you can use other cooking oils like avacado oil or vegetable oil.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Sauces
- Method: Stovetop
- Cuisine: Mexican
HOMEMADE ENCHILADA SAUCE RECIPE
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Recipes That Work Great with This Sauce
Homemade Red Enchilada Sauce FAQs
Does enchilada sauce have tomatoes?
Some enchilada sauces use tomatoes, tomato paste, or tomato sauce, but they are not required. This version is made without tomatoes and gets its red color from chili powder.
Can I make enchilada sauce without tomato paste or tomato sauce?
Yes. This recipe uses chili powder for color and flavor, and a quick roux made with oil and flour to thicken the sauce.
Is this enchilada sauce spicy?
It is usually mild, but the heat depends on your chili powder. For a milder sauce, start with less chili powder and add more after tasting.
Why did my enchilada sauce turn out bitter?
The chili powder may have cooked too long or burned. Stir the spices briefly over moderate heat, then add the broth before they scorch.
Can I freeze homemade enchilada sauce?
Yes. Let it cool completely, then freeze it in a freezer-safe container for up to 3 months.
Can this enchilada sauce be canned?
I would not can this recipe as written. It contains flour and oil and has not been tested for safe canning.
I just made the mixture, and put it in the oven, I am super excited to try it! Thank you so much for the recipe! I am extremely allergic to MSG, and buy nothing out of a can if I can help it! Ill let you know how it turns out! Thanks again!
so excited too Jena .. pls let me know how it turns out
Never buying another can of sauce...so easy and so good. Thanks for sharing!
Super easy and much better than canned
I just have to let you know that your enchilada sauce is the only one I make and use now. I’ve been making it for over a year now and I love it. I get so many compliments on it too. Thank you for sharing your recipe with us.
wow! thanks, I love waking up to comments like this! 😀
Wow, husband and kid said best enchiladas ever! Going to use the sauce with
Cheese enchiladas for my hindu friends who love to try new food.
This is a very good and simple enchilada sauce. For those critical that it is not authentic, yes you can make more elaborate sauce with toasting Chile’s, etc, but one doesn’t always have time to do that. And this is really perfectly good and easier alternative. My mom would usually make it this way. A few notes why that make or break the final results:
- the chili is important! It is the main ingredient after all. I prefer New Mexico Chili and it comes in mild, med, hot, and very hot. California chili is also good.
- don’t over cook the chili after adding to rue. Just a minute is good or it can get bitter.
thanks Kath! 🙂
Roux.. sorry I’m the spelling police
This sauce was amazing! The only complaint from my family was that there was not enough of it!
awwww!!!! Thank you for that Melissa! 🙂
Made this sauce tonight and I added some cinnamon so my kids would eat it n and used beef broth, it was delicious! This will b our new go to sauce! Thanks!
Not to be rude but this is not how you make enchilada sauce.
This is an easier way to make the enchilada sauce without having to go through the process of cooking dried chilies,etc. And some people may not be able to get the dry chilies so powder is acceptable. I use this method myself and the recipe is good Debi! I have tried a similar recipe so nothing wrong with it! Beats using that awful canned stuff!
Love it! thank you
I'm wanting to make enchiladas tonight, but don't have chicken broth available, and really don't want to go to the store. Will it hurt anything to use beef broth? I'm making venison enchiladas, so I'm actually thinking beef broth may be better?
You can certainly try beef broth Jessica. I think I would water it down a bit though. Let me know how it worked!
I've made this before and it's really delicious. I know people think it's hard to do this rue, but if you do you will never go back to a can again. My mom and grandmother alway did their own sauces but i've seem to have lost the recipe book they did for me. I've had to resort to Pintrest for a lot of recipes that I can't seem to remember, and asking my mom and grandma is not an option. Thank you for posting!
thanks Barb! That's quite a compliment (blush)
I just made this sauce to use for dinner tonight. Like many other pinners, I too will be giving up the canned sauce! This sauce is delicious! I added a dash of cayenne for a little extra heat and a little lime juice too. I can't wait until dinner is ready! Thanks for the great recipe!
THANK YOU MICHELE !!!
Hi, i would like to try this but can i use ibdian chili powder as am not sure what chili powder you used. Thanks
How long can it be stored in the fridge?
I wouldn't keep it longer than 7 days
I made the sauce. Have to say it was my first attempt at making homemade enchilada sauce. It was delicious, thank you for sharing your recipe.
Hello!
Super excited to say I'm trying this tomorrow. I hope it all works out. I'm nervous. Judging from comments I feel like it should be good. I've had tex Mex before but gosh it's been years that I don't remember what it taste like. But again judging from comments I'm sure it'll fine. Quick question however , I just left the store and forgot the EVOO, on account of me being lazy how bad will it taste if I use regular oil vegetable oil?
you should be fine
I made this sauce about a month ago and it was a hit at my house. We are all fans of Tex Mex style and this was perfect. The folks who didn't like the recipe are probably accustomed to interior Mexico sauces. My kids probably wouldn't touch it if I put ancho chiles in it. Someone else commented that it ruined taco night?
Thanks so much. I've been looking for a recipe similar to the one my Mexican friend makes., with NO TOMATO! Can't wait to try.
Can the enchilada sauce be made and canned ?
Thank you
Christina Lyle
Scared this will be too spicy for 11 yr old????? How to spice it down? Or is is already "mild"?
Happy Cinco
oh no ... this is not hot
This really was the best enchilada sauce! Goodbye store-bought! Hello home-made! Thanks for your creativity in this lovely dish!